Monday, September 15, 2014

Peach Cobbler and Brown Sugar Bourbon Ice Cream

This was Ted's last big birthday dessert before becoming a dad, so I went all out! It was my first foray into cobbling, and it turned out deliciously!! And what better a la mode is there than alcohol-a mode?? I would be lying if I said it was completely selfless and I get no joy out of baking and eating tasty snacks ;)

How To

Mix milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil.
Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves.
Whisking yolk mixture constantly, gradually add a few tablespoons at a time of hot cream mixture (to prevent the eggs in the yolk mixture from scrambling). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes. Immediately strain custard through a fine mesh sieve into another bowl. Let custard cool completely, stirring often.
Stir 1 Tbsp. bourbon and vanilla into custard. Add more bourbon to taste by tablespoons, if desired.

Cover and chill for at least 4 hours, up to overnight.

Process custard in an ice cream maker according to manufacturer's instructions.
Transfer ice cream to an airtight container, cover, and freeze.

I've always wondered how cobblers got that amazing fluffy top, thinking it was something you bake on top of the filling, but no!! The filling is poured on top of the topping! Amazing!!

Ingredients

1/2 cup unsalted butter

1 cup all-purpose flour
2 cups sugar, divided

1 tablespoon baking powder

Pinch of salt

1 cup milk

4 cups fresh peach slices

1 tablespoon lemon juice

Dash of ground cinnamon

Dash of nutmeg

How To

Preheat oven to 375°, and while heating place the stick of butter in a 13- x 9-inch baking dish and let melt in the oven.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, cinnamon and nutmeg, and lemon juice to a boil over high heat, stirring constantly - it will start as just a pile of peaches and sugar, but will start releasing all of its liquid; pour over batter (do not stir) - try to pour it evenly, most of mine went into the middle of the cobbler, but it still turned out ok!
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm and topped with ice cream!

Have the happiest of birthdays, Mr. Ted, I can't wait to celebrate future birthdays together!! (I am so excited for leftovers this week!)